Green Bean and Tomato Salad with Tarragon Dressing

I have a revolving front door. People come and go regularly. And when they come, they come hungry. To stay ahead of the game, I prepare a few salads that can either be eaten as a side dish or by themselves. 

tarragon tomato salad with fields of fire

Preparing a few easy salads in the beginning of the week, gives me versatility when it comes to feeding others as well as myself. As I dash around the house in the morning, it takes only a few additional moments to pack my lunch. 

tarragon tomato salad with new jersey blush wine

This salad utilizes tarragon, an herb that I rarely cook with. Tarragon tastes similar to anise or black licorice with the essence of sweetness. I enjoyed this for lunch and then decided to take it on a picnic - what a hit! 

tarragon tomato salad with new jersey blush wine

Green Bean and Tomato Salad with Tarragon Dressing

total time: 30 minutes    yield: 4 servings 

ingredients

  • 2 lbs green beans (mixed colors if you can) trimmed and cut diagonally into bite size pieces
  • ¼ cup olive oil
  • 2 medium shallots
  • 2 tbsp chopped tarragon
  • 1 pint cherry tomatoes
  • salt and pepper to taste
  • 2 tbsp lemon juice

 directions

  1. In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain the beans and spread them on a large baking sheet to cool. Pat dry.
  2. In a small bowl, whisk the olive oil with the shallots and tarragon and season with salt and pepper. Place the beans and tomatoes in a large bowl, add the dressing and toss well. Transfer to a platter and serve.

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